Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Lynda Lynch, 11/20/04
Ice Cream Maker Soy CreamIngredients (use vegan versions): 1 1/2 cups vanilla soy milk
1/4 cup sugar
3/4 cups cream of coconut
1 teaspoon almond extract
1/2 cup whole fresh almonds
Directions:Combine vegan sugar, soymilk, and cream of coconut. Whisk until uniformly thick and creamy. Add Almond extract and whisk once more till combined. Pour creamy concoction into ice cream maker and follow directions for a basic vanilla ice cream. While the ice cream maker is freezing the cream, use a food processor to coarsely chop the almonds. When the ice cream is a few minutes from being ready to eat add the almonds.
I prefer to blanch the almonds and allow them to thoroughly cool before I put them into the food processor. This will add about a half of an hour to the prep time but it will make the almonds more chewy.
Serves: approx. 4 cups
Preparation time: 10 min.
Cream of coconut is hard to find. Can I just make cream of coconut by scooping the cream off the top of the coconut milk in canned coconut milk?
Archived comment by: jade
